Between Meals

Published 4:00 am, Wednesday, September 13, 2006

Here's a taste of the topics and the conversation that transpires on Michael Bauer's food blog on SFGate:

Bauer says:

"Those who follow my reviews will see that I often criticize the dessert offerings, which can seem like an afterthought. I go to New York about six times a year, and I'm always amazed at how much better the desserts are in restaurants there. I'd love to hear other people's theories about this, because I've never been able to come up with an answer." -- Sept. 5 post

Readers say:

"Good ingredients, simple preparation; it's merely the Chez Panisse/Alice Waters phenomenon grafted onto the dessert palate. Why do you praise these food edicts on the savory side, and condemn them on the sweet?"

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"I've been a pastry chef for 13 years now, and since coming to the Bay Area I've worked at some big name restaurants and can tell you that most places just don't give a crap about the dessert menu."

"My friends and I have been bemoaning the dessert scene lately, because we are just sick of silly plates. No offense to the pastry chefs out there, but often I wish someone would offer me a slice of chocolate cake (or carrot cake, or real fruit pie, or pudding)."